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Frozen ribeye roast

l
LRunkle Feb 21, 2008 10:10 AM

I got a deal on a USDA Choice whole ribeye roast at the local Sam's Club. 13lbs @ $7.00 per pound. I took it home and froze it. Now I am having second thoughts about cooking it in its entirety. Will the quality suffer a lot if I thaw it out, cut it up and refreeze it?

  1. tuqueboy Feb 21, 2008 05:13 PM

    in a word? yes. why don't you try cutting it while it's frozen?

    1. Cheese Boy Feb 21, 2008 09:52 PM

      I know some people in the biz that slice it up [frozen] and include it along with other meats in beef pho. Tastes fine. Whatever meat that goes unused is re-frozen, I'm sure.

      1. MeffaBabe Feb 22, 2008 04:11 AM

        You can't refreeze something without cooking it first... has to do with bacteria forming... should have cut it before freezing. Invite some friends over when you decide to thaw it out and cook it... good excuse for a party!

        1. d
          Diane in Bexley Feb 22, 2008 04:58 AM

          Have to admit, quality will suffer, but you can successfully re-freeze meat that is still partially frozen. Barring a band saw, try partially defrosting mea, cutting and resealing immediately.

          2 Replies
          1. re: Diane in Bexley
            e
            ESNY Feb 22, 2008 06:47 AM

            Problem with that, is for a huge roast, a partial defrosting will only thaw the outer edges and not the center. Either use a band saw, invite lots of people over or eat leftovers for a week.

            1. re: ESNY
              johnb Feb 22, 2008 08:49 AM

              You probably should have cut it up before freezing. The band saw is your best hope now.

              You can successfully thaw and refreeze without causing a bacterial problem, but quality will definitely suffer. Actually, I've heard that that "bacterial" thing was started by Clarence Birdseye himself to keep people from refreezing, not because it is true but because he knew it would degrade quality and hurt his sales.

              Here's another solution that might be fun. Thaw it out and invite some folks over. Cook half and serve. Then dry age the other half in your fridg for a week or two--you can easily do that at home. Then have the same group over to have the second half, and everyone will marvel at how much better it is.

              I bought a 16 pounder and am dry aging it right now. It has been out of the cryovac bag for 10 days, and I will cook and serve most of it tomorrow. The rest will go in the freezer.

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